Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/2 small cauliflower, cut into florets
- 1 red onion, sliced
- 2 sweet potatoes, peeled, cut into wedges
- 2 zucchini, sliced
- 4 chicken breast fillets
- 1 bunch baby carrots, peeled, trimmed
- 1 lemon, wedges (to serve)
- 125grams garlic butter
- 1tablespoons olive oil
- 2 eggs, lightly beaten
- 1/2 cup panko breadcrumbs
- 1 bunch lemon thyme
Nutrition per serving
3000kJ / 720Cal
3000 Kilojoules or 720 Calories
34% of daily energy intake*
Protein
67.0grams
Fat
34.2grams
Carbs
34.2grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Combine cauliflower and sweet potato in a roasting pan. Drizzle with oil, season with salt, pepper and some of the thyme. Bake for 20 minutes.
Step 2 of 3
Meanwhile, cut a pocket into the side of each chicken fillet at the thicker end. Spread 2 tsp of the garlic butter into each pocket and secure with toothpicks.
Step 3 of 3
Coat chicken with egg and breadcrumbs. Add to roasting pan along with carrots, zucchini and onion. Cook for 20-25 minutes or until chicken is golden and cooked through. Serve with lemon wedges and sprigs of remaining thyme.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.